(pasta de chipotle)
In a food processor, combine all the ingredients and process until=
bnlended but still slightly chunky, about 1 minute. The paste can
refrigerated, tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a few
additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.
Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or
shellfish. Mix with sour cream or mayonnzise to accompany grilled meat,
poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
vegetables. Stir into chicken stock along with shredded cooked chicken,
chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
stock with assorted seafood. Mix into a simple tomato sauce to go with
pasta, meatballs, saut=82ed shrimp or squid, or use as the base for a=
stew.
Lessons from Zarela's Kitchen by Zarela Martinez
Food and Wine Magazine Dec 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
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